GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES
Delicious cookies, made in one saucepan. Make sure your oats and baking powder are gluten-free.
Provided by Irene
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 35m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
- Melt margarine in a large saucepan over medium heat; remove from heat and stir in white sugar and brown sugar. Cool to room temperature, about 5 minutes.
- Beat eggs into butter mixture until smooth. Stir rice flour, xanthan gum, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt into butter mixture. Add oats; stir until dough is thick and well-combined. Stir in chocolate chips. Drop dough by the tablespoonful onto prepared baking sheet.
- Bake in the preheated oven until golden and soft, 7 to 9 minutes.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 12.7 g, Cholesterol 7.8 mg, Fat 3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 68.7 mg, Sugar 5.4 g
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
GLUTEN-FREE MOLASSES COOKIES
The best gluten-free molasses cookies are soft and chewy, filled with the flavors of cinnamon, ginger and cloves, dipped in sugar, and, of course, gluten free! These cookies taste just like classic molasses cookies but use Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, a great all-purpose substitution for wheat-based flour. This recipe makes almost 50 cookies, enough to bring to a holiday cookie exchange or perfect for enjoying them at home and freezing the leftovers for later.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
- Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 g, TransFat 0 g
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